A ...... STARTERS Charcuterie I house made & local cured meats, Pennsylvania artisanal cheeses, grilled breads, pickled vegetables, mustard, jam, honeycomb 17 Add Hudson Valley Foie Gras Torchon 15

*Chilled Oysters I champagne mignonette, beet horseradish, cocktail sauce, lemon wedge 15

* Ora King Salmon Poke I sushi rice, nori citrus vinaigrette, cucumber, seaweed sa lad, lime aioli, salmon roe, rice pearls 16

Chilled Summer Lobster I Maine lobster, mango, avocado, mimosa vinaigrette, coral tarragon creme fraiche 19

* Heron Point Crab Toast I wild caught colossal crab, grilled artichoke cream cheese, basil aioli, rustic baguette, petite herbs 20

*Grass Fed Steak Tartare I arugula pesto, caper & cornichon relish, toasted brioche, cured egg yolk, crispy shallot 17

Spicy She Crab Bisque I sherry creme fraiche, honey roasted peanuts, chives, crab roe 13

Altius Caesar I little gem lettuce, parmesan mousse, puff pastry straw, jewelry box tomatoes, buttermilk green goddess dressing, pecorino, candied bacon, white anchovies 12

Baby Greens I radish, heirloom tomatoes, hot house cucumbers, Bermuda onion, aged balsamic vinaigrette 9

Heirloom Tomato Salad I whipped smoked sheeps milk feta, red onion, basil, tapenade vinaigrette, marcona almonds 15

ENTREES •w ild Alaskan Halibut I horseradish panko, minted pea puree, peeky toe crab risotto, French green beans, dill maitre de butter 42

*Australian Lamb Rack I crispy goat cheese polenta, wild mushroom fricassee, sweetbreads, blistered tomatoes, fava beans 45

• era King Salmon I charred corn veloute, chilled Mediteranean chic pea salad, feta, herb yogurt, pickled fennel & red onion 38

Footprint Farms Chicken Breast I golden tomato cou lis, Oaxaca cheese stuffed poblano pepper, charred corn Carolina rice, salsa verde, Mexican crema, stuffed squash blossom 30

*Duroc Pork Chop, Compart Family Farms I mostarda, marcona almonds, French green beans, baby carrots, smoked Gouda purple potato puree 41

*Astan Gold Tuna I rare, togarashi spiced, mandarin soy glaze, sesame fried Carolina rice, edamame, tuna egg roll 41

*Hokkaido Scallops & Shrim p I lobster pernod nage, manchego grits, summer vegetable ratatouille, shaved botarga, grapefruit 43

*Allen Brot hers Grass Fed 14oz. Strip Steak I duck fat fried fingerling potatoes, herb Dijon creme fraiche, French green beans, baby carrots, maitre d'h6tel butter 47 dolce Gorgonzola 6 I caramelized onions 5 I sauteed mushrooms 5 I butter poached colossal crab 12 I truffle madeira demi-glace 6 I scallop & shrimp brochette 27 Also available: *l0oz. Filet M ignon 47

Vegan Falafel I saffron Carolina rice, fava bean hummus, summer vegetabl e ratatouill e, vegan tzatziki 28

FOR THE TABLE Tempura Stuffed Squash Blossom 10 Duck Fat Fried Fi ngerling Potatoes 9 Pommes Frites 9 Crab Risotto 12 French Green Beans 9

Executive Chef/ Partner: Jessica Bauer Chef de Cuisine: Michael Guadagnolo ····················· .. ········ ···· ...... , .... . 'The consumption of raw or under cooked meat, poultry, seafood, shellfish and or egg may increase the risk of food borne illness. A gratuity of 20% will be added to parties of five or more.